You may eat this new take on the traditional yam for breakfast or at any other time of the day if you enjoy sweet potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 1 1/2 cups |
Ingredients
- 1 tablespoon butter
- 1 large sweet potato, scrubbed and shredded
- 1 onion, chopped
- ¼ teaspoon chipotle chile powder
- ½ teaspoon garlic powder
- 2 tablespoons brown sugar
Instructions
- Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
- Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 9 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 174 mg |
| Sugars | 28 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I was pleasantly surprised at how delicious this is. Like others, I will cut way back, or eliminate, the sugar. Might try other spice options.
l loved it!! I only added a tad bit of chili powder. I will definitely use this recipe again. Thank you!!
Very tasty & filling. It visually looks as though there is too much onion at first – but it cooks down. LOL! I substituted 1/2 of the sweet potato with 1/2 of a green zucchini and added some minced garlic. It took twice as long as the instructions to cook all the way through, perhaps in part to my substitutions? Worth the wait though.
Great alternative to regular hash browns. My husband insists on it at least once a week.
Great alternative to regular hash browns. My husband insists on it at least once a week.
I made a few changes, because I didn’t want to add the sugar… so I added some cinnamon and a little fresh ginger root. I also used olive oil instead of butter… and it was quite good! I was going to use it as a side for my omelet, but it was a little too sweet for that- so I ate it as a treat 🙂
just changed the kind of chile powder – used powdered guajillo instead. This was delicious!
The recipe was really good but I did make a few adjustments. 1)I used half of an onion and not a whole one 2) I didn’t have “chili chipotle” powder but I did have chili powder and chipotle powder and I put 1/4 teaspoon of each. 3) I didn’t have a large potato so I used two small ones 4) I used 3/4 tablespoon instead of a full tablespoon 5) And I subbed fresh garlic for garlic powder Overall pretty good sweet potato hash and I will be making it again
I made this for breakfast this morning. We love them and I will make again. I used wild flower honey instead of brown sugar. Thank you for sharing.
So, so good. To make a bit healthier, I used coconut sugar. It’s a family favorite!
Great recipe, love it when healthy and tasty combine in one easy to prepare dish. Hint, the sweet potato rearly cooks down. I thought I had too much grated, but when cooked it was just enough. Thanks for great recipe.
I used a sweet potat, about a half cup of green onions, and left out the brown sugar. Delicious. Like others I had trouble getting them to brown – will have to try again as both hubby and I thought the flavor was excellent, just came out a little mushy.
It was very good, but I’m a moron when it comes to making hashbrowns on the stove top. I finally gave up and put it in the oven at 375 for 10 minutes (after it had already cooked on the stove top for another 10). Next time, I’ll just use the oven at a higher heat. It’s easier, and it turns out better. I used half of a chili pepper from my garden instead of the chipotle, and I also used a clove of fresh garlic. A lot of the comments say to add cumin, and I’m going to try that next time or maybe a whole chili. I shouldn’t have been so scared of heat. 🙂
I didn’t have chipotle chili powder but I did have pico de gallo con limon seasoning thAt I used with reg chili powder. My oh my was it good even better with eggs. My new favorite breakfast. Wonderful layers of flavor. Mmmmmm.
This was super good! We made it for a sleep-in Sunday breakfast & were pleasantly surprised by how delicious it was. Next time we make it, I think I’ll either leave the brown sugar totally out, or cut it back. While I loved the sweet & savory combination, I think the sweet potatoes are sweet enough on their own. Unexpectedly delicious.
This was delicious! A nice change-up to breakfast I’ve since made it a few times for my honey who loves anything sweet potato. I made it exactly as it says and they were awesome.
Made these this morning and they were delicious. I also didn’t have any chipotle chili powder so I used chili powder and cumin. I did omit the brown sugar as I don’t like overly sweet sweet potatoes. And I found the same thing as others in that they didn’t hold together like traditional hash browns, and started to burn a bit in the first step of cooking. Just keep an eye on them and “flip” when they look brown. Overall a pretty delicious substitute for white potato hashbrowns!
Delicious – a different twist on hash brown potatoes. I didn’t have chipotle chili powder so I used cayenne powder instead. These browned up nicely and went well with ‘Bacon Cheese Frittata’ another AR recipe. The next time, I think I will omit the brown sugar and just use the garlic powder and chili powder. I wasn’t overly crazy about the brown sugar, but loved the spiciness.
I finally tried it!! It’s a great tasting recipe, healthier than hash browns, and I would definitely make it again…and again. My husband REALLY loved it! I made it exactly as the recipe says, but maybe added a slight pinch more of the Chipolte Chili Powder. For those that don’t know what the Chipolte Chili Powder is, I find it in the spice section of the grocery store with the McCormick Gourmet Collection spices. Good luck and enjoy!!
I love sweet potatoes, and this dish brought out their flavor in such a great way. I added a little extra cumin and it went perfect with eggs for breakfast.
This was really so-so for me. The kids wouldn’t touch it. I added two loose tablespoons of brown sugar, and I wish I hadn’t added it at all. It was way too sweet. I added salt to try and redeem it – I love salty/sweet – it helped, but I still didn’t care a ton for it. Halfway through I realized I’d seasoned with paprika instead of chili powder, so I added the chili powder and it still didn’t do it for me. Sorry, I probably won’t make again.